Today I give thanks to the humble peach, whose pink-tinged insides provided indelectable joy.
DO try this at home
PEACH GELATO (The Cheater's Version)
3 pounds freshest peaches
1/4 cup sugar
1 teaspoon pure vanilla
1/2 cup mascarpone
Peel and dice the peaches. Lay on cookie sheet and freeze for at least 2 hours. Remove frozen peaches and pulse with sugar and vanilla. Add mascarpone and puree until smooth. Transfer to container and freeze for 20 minutes before serving.
I've made a lot of ice creams this summer and this recipe, adapted from one I found in the Los Angeles Times, and this ranks. The first time I made it I accidentally added the entire container of mascarpone (oops!) and it was still heavenly (more like cream and peaches than peaches and cream). If the ice cream gets too hard in the freezing, let it sit out for 5-10 minutes. You also can chip it back into the food processor and blend it again.
Tonight we dribbled warm homemade peach jam over the gelato. Amazing.
Anyway, lots to be grateful for today. And you?
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